Creamy Tuscan White Bean Skillet Recipe

Introduction

This Creamy Tuscan White Bean Skillet is a comforting and flavorful dish perfect for a quick dinner. Combining tender cannellini beans with spinach, tomatoes, and a rich Parmesan cream sauce, it’s hearty yet fresh. Serve it with toasted country bread for a satisfying meal.

Ingredients

• 6 tbsp. extra-virgin olive oil, divided
• 4 cloves garlic, finely chopped
• 2 cups cherry tomatoes, halved
• 1 1/2 tsp. kosher salt, divided
• 4 cups spinach (about 4.25 oz.)
• 2 (14.5-oz.) cans cannellini beans, drained and rinsed
• 1 cup heavy cream
• 1 oz. Parmesan, finely shredded (about 1/2 cup)
• 4 thick-cut slices white country bread
• 1/2 cup fresh basil leaves, thinly sliced, plus more torn for serving

Instructions

1. Step 1: Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the finely chopped garlic and cook, stirring, until fragrant, about 1 minute.
2. Step 2: Add the halved cherry tomatoes and 1/2 teaspoon of kosher salt. Cook, tossing occasionally, until the tomatoes soften and release their juices, about 3 to 4 minutes. Stir in the spinach and cook until wilted, 1 to 2 minutes more.
3. Step 3: Stir in the drained cannellini beans, heavy cream, Parmesan cheese, the remaining 1/2 teaspoon salt, and 1/4 cup water. Bring the mixture to a boil over high heat, then reduce to medium-low. Simmer, stirring occasionally, until the sauce thickens to a creamy consistency, about 8 to 12 minutes. Note that the sauce will thicken further as it cools.
4. Step 4: While the bean mixture simmers, heat 2 tablespoons of olive oil in another large skillet over medium-high heat. Add 2 slices of the white country bread and cook, turning halfway through, until golden brown on both sides, about 3 to 4 minutes total. Transfer to a plate and repeat with the remaining bread and 2 tablespoons olive oil.
5. Step 5: Fold the thinly sliced basil into the creamy bean mixture. Taste and adjust seasoning with any remaining salt if needed. Serve topped with torn basil leaves alongside the toasted bread.

Tips & Variations

• For a dairy-free option, substitute the heavy cream with coconut milk and omit Parmesan cheese or use a vegan alternative.
• Add a pinch of crushed red pepper flakes in step 2 for a spicy kick.
• Use fresh cannellini beans if available for a more tender texture.
• Serve with a squeeze of fresh lemon juice for brightness just before serving.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of water or cream to loosen the sauce as needed. The toasted bread is best served fresh but can be wrapped and stored at room temperature for up to a day.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use other types of beans instead of cannellini?

Yes, great substitutes include navy beans, great northern beans, or butter beans. Just be sure to use cooked and drained beans for the best texture.

Is this recipe suitable for a vegan diet?

The recipe contains heavy cream and Parmesan cheese, so it is not vegan as written. However, you can substitute coconut milk for cream and use a plant-based cheese alternative to make it vegan-friendly.

Creamy Tuscan White Bean Skillet Recipe

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★★★★★

4.5 from 132 reviews

• Author: Mariam
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Diet: Vegetarian

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Description

This creamy Tuscan white bean skillet is a comforting and flavorful dish featuring tender cannellini beans simmered in a rich Parmesan and cream sauce with garlic, cherry tomatoes, and fresh spinach. Paired with crispy pan-toasted country bread and fresh basil, it’s an easy yet elegant one-pan meal perfect for a cozy lunch or dinner.

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Ingredients

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For the Skillet

• 6 tbsp. extra-virgin olive oil, divided
• 4 cloves garlic, finely chopped
• 2 cups cherry tomatoes, halved
• 1 1/2 tsp kosher salt, divided
• 4 cups spinach (about 4.25 oz.)
• 2 (14.5-oz.) cans cannellini beans, drained and rinsed
• 1 cup heavy cream
• 1 oz. Parmesan, finely shredded (about 1/2 cup)
• 1/2 cup fresh basil leaves, thinly sliced, plus more for serving

For the Toast

• 4 thick-cut slices white country bread

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Instructions

1. Heat olive oil and sauté garlic: In a large skillet over medium heat, heat 2 tablespoons of extra-virgin olive oil. Add the finely chopped garlic and cook, stirring continuously, until the garlic becomes fragrant, about 1 minute.
2. Add tomatoes and season: Add the halved cherry tomatoes to the skillet, season with 1/2 teaspoon kosher salt, and cook while tossing occasionally until the tomatoes soften and release their juices, approximately 3 to 4 minutes.
3. Add spinach and wilt: Stir in the fresh spinach and cook, stirring, until wilted, which should take about 1 to 2 minutes more.
4. Combine beans and cream: Stir in the drained and rinsed cannellini beans, heavy cream, shredded Parmesan cheese, the remaining 1/2 teaspoon kosher salt, and 1/4 cup water. Increase heat to high and bring the mixture to a boil.
5. Simmer to thicken sauce: Reduce heat to medium-low and simmer the mixture, stirring occasionally, until it thickens into a creamy sauce. This should take 8 to 12 minutes. Note that the sauce will continue to thicken as it cools.
6. Toast the bread: Meanwhile, heat 2 tablespoons olive oil in another large skillet over medium-high heat. Add 2 slices of white country bread and cook, turning halfway through, until both sides are golden brown, about 3 to 4 minutes total. Remove and transfer to a plate. Repeat this process with the remaining bread slices and the remaining 2 tablespoons of olive oil.
7. Finish the skillet and serve: Fold the thinly sliced basil leaves into the bean and cream mixture. Adjust seasoning with the remaining salt if needed. Top the skillet with torn fresh basil leaves, and serve alongside the crispy toasted bread slices.

Notes

• Use fresh basil for an aromatic and vibrant flavor enhancement.
• For a lighter option, substitute heavy cream with half-and-half or a plant-based cream alternative.
• This dish can be made vegetarian by ensuring the Parmesan used is vegetarian-friendly.
• Serve immediately for the best texture, as the sauce thickens as it cools.
• Leftovers can be stored in the fridge for up to 3 days; reheat gently on the stovetop with a splash of water or cream to loosen the sauce.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Main Dish
• Method: Stovetop
• Cuisine: Tuscan/Italian

Keywords: Tuscan white beans, creamy skillet, cannellini beans, spinach, cherry tomatoes, Parmesan, Italian skillet recipe, vegetarian main dish